Linguine alla Puttanesca
Linguine in a Southern Italian Sauce with Anchovies & Capers

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my linguine in a southern italian sauce with anchovies & capers for you to enjoy.

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

TwitterFacebook

4

Serves

9

Ingredients

Pasta Recipes, Meat-Free Recipes, Healthy Recipes

Type

Ingredients

  • 4 tablespoons olive oil
  • 1 garlic clove, peeled & thinly sliced
  • 6 anchovy fillets in oil, drained & chopped
  • Half a teaspoon dried chilli flakes
  • 50g capers in salt, rinsed under cold water
  • 70g pitted Leccino olives in brine or oil, drained & halved
  • 1 x 400g tin cherry tomatoes
  • 400g linguine
  • Salt to taste

Weight Converter

Found in This Book

Feast your eyes on the finest linguine in a southern italian sauce with anchovies & capers! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Place a large frying pan over a medium heat, add the oil and fry the garlic and anchovies for 2 minutes, stirring occasionally with a wooden spoon.
  2. Add the chilli flakes, capers and olives and continue to cook for a further 3 minutes; keep stirring.
  3. Pour in the cherry tomatoes, stir well and gently simmer for 8 minutes with the lid off, stirring every couple of minutes. Season with salt, remove from the heat and set aside.
  4. Cook the linguine in a large saucepan of salted boiling water until al dente. To get the perfect al dente bite, cook the pasta for 1 minute less than instructed on the packet. Once the pasta is cooked, drain and tip back into the same pan it was cooked in.
  5. Pour the puttanesca sauce over the linguine and stir all together for 30 seconds to allow the flavours to combine fully.
  6. Serve immediately – without any kind of cheese!

GINO’S TIP: Don’t try making this recipe with fresh tomatoes – you need to use tinned tomatoes to get the correct consistency.

Once you’re done, simply sit back and enjoy your linguine in a southern italian sauce with anchovies & capers and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Hearty Bean Stew with Pasta

View Recipe

Next Recipe

Linguine with Anchovies, Chilli & Garlic

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Couscous alla trapanese con pesce, pomodori e mandorleTrapani-Style Couscous with Fish, Tomatoes & Almonds

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

4

Serves

14

Ingredients

Couscous

Main Ingredient
View Recipe

Strudel Italiano ClassicoClassic Italian Apple Strudel

This dessert is usually associated with Germany and Austria, but it is also often prepared in the northern regions of Italy. Although the classic strudel is made with apples, it can also be made with other fruit fillings such as cherries, peaches or pears, depending on the time of year and what fruit is in season. A fantastic dessert that can be eaten warm or cold, as a pudding or served at teatime....

6

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

CuccioloneChocolate Ice Cream Sandwich

Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.

12

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello

For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...

4

Serves

10

Ingredients

Strawberries

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe